Stacked Tomato and Sweet Onion Salad with Mango Vinaigrette

From A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos
By Grady Spears and Robb Walsh

Yield: 4 servings

I use big, ripe, summer beefsteak tomatoes and super sweet onions in this salad. You can use any vine-ripened tomato and sweet onions like Vidalias, Mauis, or Walla Wallas. But the size of the tomato and size of the onion should be about the same to make nice stacks.

Cut both avocados in half. Cut each half into three wedges, peeling as you go. Spread 1/3 cup of the Mango Vinaigrette on four salad plates. Set a slice of tomato on the dressing, top with an onion slice, then tomato, and again an onion. Fan 3 avocado wedges on top of each stack. Drizzle with 2 tablespoons of the vinaigrette and garnish with 3 sprigs of cilantro. Season with salt and pepper.

Mango Vinaigrette

Yield: 4 cups

I use this spicy, tropical fruit salad dressing on all kinds of summer salads. Make same extra and keep a French canning jar of it in the fridge, which is easy to shake and serve.